Crispy Risotto Stuffed Chicken Breast

I had a couple cups of Butternut Squash Risotto leftover from last week’s school assignment and was looking for ways of using it up. Bam! Crispy Risotto Stuffed Chicken Breasts! It was a huge hit! 

4 large Chicken Breasts

2 cups leftover Risotto

½ cup Broccoli; chopped

¼ cup Mayonnaise 

1 Tablespoon Italian Herbs

Salt and Pepper to taste

Breading:

1 ½ cups Italian Breadcrumbs

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

Salt and Pepper to taste

  1. Preheat oven to 400°F.
  2. In a medium bowl, combine the leftover risotto and broccoli.
  3. Season the chicken breasts with the salt, pepper and Italian herbs. Butterfly the chicken and use a spoon to stuff with the risotto mixture. 
  4. Place the stuffed breasts into a baking dish and spread the mayonnaise over top in an even layer. 
  5. In a bowl, combine the breading ingredients and sprinkle over the mayo. Spritz lightly with oil and bake for 40 minutes or until the internal temperature reaches 165°F. If the breading starts to get to dark, cover loosely with foil until finished cooking.
  6. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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